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Irresistible Mini Cherry Cream Cheese Pies!

Sweet and tangy mini pies perfect for any occasion!
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Prep Time 30 minutes
Cook Time 20 minutes
Servings 12 pies
Calories 250 kcal

Equipment

  • Muffin tin 12-cup muffin tin
  • Mixer Hand mixer or stand mixer

Ingredients
  

Crust Ingredients

  • 1 cup Graham cracker crumbs
  • 1 tablespoon Sugar
  • 6 tablespoons Melted butter

Filling Ingredients

  • 8 ounces Cream cheese softened
  • 1 cup Sugar
  • 1 teaspoon Vanilla extract
  • 1 cup Cherry pie filling

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 12-cup muffin tin.
  • In a separate bowl, beat cream cheese and sugar until smooth and creamy.
  • Stir in vanilla extract.
  • Spoon cherry pie filling over the crust in each muffin cup.
  • Top with the cream cheese mixture.
  • Bake for 20-25 minutes, or until the filling is set.
  • Let cool completely before serving.

Notes

These mini pies are best served chilled. Store leftovers in the refrigerator for up to 3 days.